Okonomiyaki
⅓ green cabbage (500g), sliced thinly 1 teaspoon fine sea salt
6 eggs
1 cup (250ml) instant dashi stock
½ cup (75g) cornflour
½ cup (75g) plain flour
2 trimmed corn cobs (500g), kernels cut and reserved
6 green onions, sliced thinly, white and green parts kept separate
1 tablespoon sesame oil
4 rashers streaky bacon okonomi sauce, Kewpie mayonnaise, bonito flakes and seaweed furikake, to serve 1 Place cabbage in a large bowl; sprinkle with salt. Using your hands, mix until cabbage is well coated in salt. Set aside for 30 minutes to release liquid from cabbage; squeeze out and discard liquid. 2 Meanwhile, whisk eggs in a large bowl until lightly beaten. Add dashi stock and whisk to combine. Whisk in flours until smooth. Refrigerate for 20 minutes.
3 Grease and line a 6.5-litre (26-cup) slow cooker with two large pieces of baking paper, ensuring there is enough excess paper to enable easy removal of the okonomiyaki.
4 Carefully pour the batter through a fine sieve into the bowl with the cabbage. Add the corn kernels, white part of the green onion and sesame oil; mix until well combined. Transfer mixture to lined cooker and smooth surface. Gently layer bacon rashers on the surface, pressing in lightly. Cover cooker with a clean tea towel, then place lid on top. Cook, covered, on HIGH for 2 hours or until cooked through.
5 Preheat grill on high. Using the paper, carefully lift the okonomiyaki from the cooker to an oven tray. Grill okonomiyaki for 3-5 minutes or until golden. Transfer to a platter.
6 To serve, drizzle okonomiyaki with okonomi sauce and mayonnaise; scatter with sliced green onion tops, bonito flakes and furikake. Cut into pieces to serve.
Not suitable to freeze.